#lactosefree — Public Fediverse posts

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Goodness, this was 🔥🥵🔥! But so good!

What you see is shakshuka, made with a Japanese chilli paste that I totally underestimated.

There are several spicy ingredients in this recipe, one finely chopped red chilli, a good amount of pul biber (medium hot chilli flakes also going under the name of Aleppo pepper), and then it asked for a hot pepper paste. I looked through my fridge and found this neglected tube from my Japanese food deliveries. I squeezed it without a care in the world, mixed it all in and tasted my dish. 🥵🥵🥵 Just as well I had a second can of plum tomatoes at hand, it saved me. And when I looked at the amount of food I had, I knew I had done the right thing, as our son would have gone hungry without that second can. I added a little more of the other (not spicy) seasonings to make up for more tomato and it was still hot but manageable.

The interesting thing about this dish are the eggs that go in there. You preheat the oven, then put the eggs into the sauce one by one. You cook it a couple more minutes on the stove top and then transfer it into the hot oven for a little less time than you need to create a soft boiled egg in a saucepan to keep the yolks soft.

I believe this is eaten as a breakfast dish in the Middle East but probably not with this Japanese chilli paste. 😅

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